Directions

In a mixing bowl, cream butter, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine oats, flour, cinnamon, baking soda and nutmeg; gradually add to the creamed mixture. Stir in chocolate chips.

Roll into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten to 1/2-in. thickness. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Drizzle with white coating in one direction, then with dark coating in the opposite direction to form a crisscross pattern.Yield: about 5-1/2 dozen.

Editor's Note: Confectionary coating is found in the baking section of most grocery stores. It is sometimes labeled "almond bark" or "candy coating" and is often sold in bulk packages of 1 to 1-1/2 pounds.

Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

Originally published as Special Oatmeal Chip Cookies in Best of Country Cookies
1999, p57

In a mixing bowl, cream butter, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine oats, flour, cinnamon, baking soda and nutmeg; gradually add to the creamed mixture. Stir in chocolate chips.

Roll into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten to 1/2-in. thickness. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Drizzle with white coating in one direction, then with dark coating in the opposite direction to form a crisscross pattern.Yield: about 5-1/2 dozen.

Editor's Note: Confectionary coating is found in the baking section of most grocery stores. It is sometimes labeled "almond bark" or "candy coating" and is often sold in bulk packages of 1 to 1-1/2 pounds.

Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

Originally published as Special Oatmeal Chip Cookies in Best of Country Cookies
1999, p57